Edible compositions including particulated gel

ABSTRACT

An edible composition has a first part including a first particulated gel and at least one other part including a second particulated gel, the first part being substantially unmixed with the other part or parts. An edible composition includes a particulated gel in a continuous phase of a hydrocolloid gel. A process for the preparation of such edible compositions is provide.

This application claims benefit under 35 U.S.C. 371 of PCT/AU98/00283filed Apr. 21, 1998.

TECHNICAL FIELD

The present invention relates to frozen and non-frozen ediblecompositions which include particulated gels, and to processes for thepreparation of such edible compositions.

BACKGROUND OF THE INVENTION

Gels of various types have been used in food and food products for manyyears. Indeed, naturally occurring gelling materials have long found ause in traditional food preparation.

Among known gels which find use in food production are particulated gelswhich are caused to set under the application of shear, causing a gel toform in particles of a size which depends on the constituents of the geland the amount of shear applied. Also used in food production areconventionally set gels, which are prepared by causing a solution of agelling component to set, substantially in the absence of shear.

Using such gels, together with other ingredients, gelled food productshaving a variety of textures may be obtained. However, there is acontinuing consumer demand for food products, including gelled foodproducts, having an increased variety of textures and/or appearances.Accordingly, there is a need for food products having novel texturesand/or appearances, compared to food products which are currentlyobtainable.

It is therefore an object of the present invention to provide an ediblecomposition which includes a particulated gel and has a novel textureand/or appearance, and to provide a process for the preparation of suchan edible composition.

Surprisingly, it has been found by the present inventors that therheological properties of a particulated gel are such that it may befilled into a suitable container with one or more other particulatedgels in such a way that the particulated gels substantially do not mix,giving rise to a range of edible compositions of novel texture and/orappearance.

SUMMARY OF THE INVENTION

According to a first embodiment of the present invention there isprovided an edible composition having a first part including a firstparticulated gel and at least one other part including a secondparticulated gel, said first part being substantially unmixed with saidother part or parts.

According to a second embodiment of the present invention there isprovided a process for preparing an edible composition, includingproviding a first part including a first particulated gel and providingat least one other part including a second particulated gel, fillingsaid first part into a container and filling said other part or partsinto said container substantially without mixing said first part withsaid other part or parts.

According to a third embodiment of the present invention there isprovided an edible composition, including a particulated gel suspendedin a continuous phase of a hydrocolloid gel.

According to a fourth embodiment of the present invention there isprovided a process for preparing an edible composition including aparticulated gel suspended in a continuous phase of a hydrocolloid gel,the process including providing a solution including a first gellingcomponent and a hydrocolloid component, causing said first gellingcomponent to gel under the application of shear, thereby forming aparticulated gel, and thereafter causing said hydrocolloid component togel.

DETAILED DESCRIPTION OF THE INVENTION

As used herein, the terms “substantially unmixed” and “substantiallywithout mixing” mean that each part in the edible composition isdistinguishable to the eye or by taste or mouthfeel from the other partor parts of the edible composition.

A particulated gel in an edible composition of the invention is preparedfrom any gelling agent or agents capable of forming a particulated gelunder appropriate conditions. Typically, the gelling agent or agents areselected from the group consisting of gellan (native or de-acylated),agar, alginate, modified alginates such as propylene glycol alginate,pectin, iota-carrageenan, kappa-carrageenan and furcelleran. The gellingagents for preparing the particulated gel in the first and other partsof the edible composition of the first embodiment may be the same ordifferent. Usually, the parts of the edible composition of the firstembodiment are different in texture, colour and/or flavour. The gellingagent which produces the particulated gel in an edible composition ofthe invention may be caused to gel by first dispersing and hydrating thecomponent at above its gelling temperature and cooling the resultingsolution or sol, or through the addition of an effective cation eitherat elevated temperature or in the cold. Thus, this gelling agent may bedispersed and hydrated with or without heating. Examples of suitablecations which may be added to cause this gelling agent to gel are wellknown to persons skilled in the art and include Na⁺, Ca²⁺, K⁺ and H⁺.The cation may be added to a solution of this gelling component justprior to gelling or it may be present in the solution of gellingcomponent in sequestered form and desequestered by any known method tocause the gelling component to gel. Examples of sequestering agentsinclude sodium hexametaphosphate, sodium tripolyphosphate, EDTA, citricacid, sodium citrate and other citric acid salts, phosphoric acid,dicalcium phosphate and tetrasodium pyrophosphate. Desequestering istypically brought about by a change in the pH of the solution of thegelling agent.

However the gelling agent which produces the particulated gel is causedto gel, the gelling is carried out under shear so as to form theparticulated gel.

The edible composition of the first embodiment may further include oneor more hydrocolloids in one or more of the parts, in addition to theparticulated gel. In this form of the first embodiment, and in theedible composition of the third embodiment of the invention, thehydrocolloid may be any hydrocolloid known for use in food applications.The hydrocolloid and the gelling agent which forms the particulated gelmay be the same or different. The particulated gel may be preparedseparately and added to a dispersed hydrated suspension or solution ofthe hydrocolloid component or the particulated gel may be formed in thepresence of a dispersed hydrated suspension or solution of thehydrocolloid component. In one form of a process of the secondembodiment, a particulated gel is suspended in a hydrocolloid in atleast one part of the edible composition, and that part is filled into asuitable container together with the other part or parts of thecomposition, prior to setting the hydrocolloid component. It will beappreciated that in order to form a continuous phase of a hydrocolloidgel, the hydrocolloid is gelled under conditions of low shear.

Usually, in a process in which the particulated gel is formed in thepresence of another gelling component, the two gelling components aredifferent from each other and have different gelling properties, so thatthe gelling component which forms the particulated gel is capable ofbeing gelled under conditions wherein the other gelling componentremains as a sol. For example, in such a process a hydrated sol of bothgelling components may be cooled through a temperature below which one,but not the other, forms a gel, while shear is applied. Under theseconditions, the first gelling component forms a particulated gelsuspended in a solution of the second gelling component. Further coolingof the mixture to below the gelling temperature of the second componentcauses the second component to set into a gel. Alternatively, the twogelling components may be the same. In such a composition, the samegelling component may be added in two portions and hydrated separatelyunder different conditions. For example, the gelling component may beadded and hydrated either hot or cold, and then suitable cations may beadded or released with application of shear to form a particulated gel.A second portion of the same gelling component may then be added andhydrated in the presence of the particulated gel, to form an ediblecomposition of the third embodiment or one part of an edible compositionof the first embodiment. For example, the gelling component may begellan, with gelling of a first portion of the gellan being caused byaddition or release of cations and hydration of a second portion of thegellan being achieved by subsequently heating the mixture.

Typically a hydrocolloid component which forms a non-particulatedhydrocolloid phase includes one or more components selected from thegroup consisting of gellan (native or deacylated), gelatin, alginate,propylene glycol alginate, pectin, carrageenan, furcelleran, agar,locust bean gum, guar gum, modified guar gum, cassia gum, tara gum, gumtragacanth, microcrystalline cellulose, processed eucheuma seaweed,sodium carboxymethylcellulose, methylcellulose and other modifiedcellulose derivatives, xanthan, native or modified starches, gellingproteins including whey proteins and caseinates. This component may begelled by cooling or by chemical means, for example the addition of asuitable cation such as one of the cations exemplified herein above.This component may be dispersed and hydrated with or without heating andeither in the presence or the absence of the gelling component whichforms the particulated gel. One gelling component may be formed into aparticulated gel before being added to a solution of the other gellingcomponent, or the gelling components may be dispersed and hydratedtogether.

The particulated gel of the edible composition of the invention isformed under the application of shear to a solution or sol of thegelling component. Typically, shear is applied to a setting solution ofthe gelling component by vigorous stirring of the solution, such as bythe use of a high-shear mixer, or by passage through a venturi orthrough a plate heat exchanger. Methods for the preparation ofparticulated gels by the gelation of a gelling agent under theapplication of shear are well known to persons of ordinary skill in theart.

The particle size range of the particulated gel is controlled by thedegree of shear applied during gelling of the particulated gel. One wayin which the novel texture of the edible composition of the presentinvention may be varied is thus by altering the degree of shear which isapplied when the particulated gel is being formed.

Usually, an edible composition of the third embodiment of the presentinvention includes the gelling component which forms the particulatedgel and the hydrocolloid component in a ratio of from about 1:100 byweight to about 5:1 by weight, more usually from about 1:20 to about 1:1by weight, even more usually from about 1:5 to about 1:1.5 by weight,still more usually from about 1:2.5 to 1:2 by weight.

Typically, an edible composition of the third embodiment of the presentinvention and each part of an edible composition of the first embodimentincludes from about 0.05 to 1% by weight of the gelling agent whichforms the particulated gel, more typically from 0.05 to 0.5%, still moretypically from 0.05 to 0.25%, based on the total weight of thecomposition or part. Where a hydrocolloid component is also included,the amount of the hydrocolloid component is usually from about 0.05 to5% by weight of the composition or part, more typically from about 0.05to 1% by weight, even more typically from about 0.05 to 0.7%, still moretypically from about 0.05 to 0.5% by weight. It will be appreciated thatthe amount of the components utilised will depend on their nature, thedesired food texture, and the temperature at which the composition is tobe consumed. Given the teaching herein, a person of ordinary skill inthe art can prepare edible compositions in accordance with theinvention, having a range of desired textures, with no more thanordinary trial and error.

An edible composition of the present invention may also include one ormore other components generally known for use in food products, such asflavourings, colourings, sugar and/or other sweeteners, preservatives,buffering agents, texturing agents, fats, colloids, suspended solids,etc, to give the food composition a desired texture and/or appearance.The amounts of such components use not critical to the invention and maybe adjusted according to taste and according to the flavour/texturecharacteristics desired of the edible composition of the invention. Theedible composition is typically neutral or acidic.

An edible composition of the present invention may be a frozen or anon-frozen product. When the edible composition of the invention is afrozen product, it will be appreciated that after gelling the gellingagent or agents present and filling the parts of the composition into asuitable container, a further step of freezing the edible composition isrequired.

Edible compositions of the present invention have a novel texture and/orappearance compared to food products which have been known hitherto. Forexample, a frozen composition of the present invention has a texturewhich provides a warmer eat, a jelly-like mouth feel and slow meltcompared to known ice confections.

Edible compositions of the present invention may have any of a varietyof appearances. The form of product presented to the consumer depends onthe nature of the component or components of the composition which areincluded together with the particulated gel. The texture of the ediblecomposition may be suitable for presentation of the composition forexample as a custard, pudding, flan, demouldable flan, self-saucing flanor mousse and in a liquid, refrigerated, frozen or canned form.

In one form, the edible composition of the first embodiment may consistof one or more than one different edible compositions in accordance withthe third embodiment of the invention. The edible composition may beprovided in a suitable container such as a cup, tub or tube, or frozenin a block or on a stick, for example. The rheology of particulated gelshas been discovered by the present inventors to make it possible to makeuse of novel filling systems to give the consumer product an attractiveand novel appearance.

An edible composition of the invention may further include other ediblecomponents which may be filled into a container of the ediblecomposition at the same time as, before, or after the parts of theedible composition which include the particulated gel(s). Examples ofother edible components which may be included are sauces, fruits,syrups, custards, mousses, cream, jellies, puddings, cakes, biscuits,pastry, chocolate, candy and the like. In this form of the invention,the further component, such as a fruit syrup, is typically placed into asuitable container and the parts of the edible composition are filledonto it, substantially without mixing the parts.

In a process according to the second embodiment of the invention, two ormore particulated gels are filled under conditions of low shear into aproduct container. The parts may be filled substantially simultaneouslyinto the container, the filling being into different regions of thecontainer, or consecutively. In the case of consecutive filling, theparts may be filled into the same or different regions of the container.For example, the gels may be filled simultaneously in a bottom upfashion, to produce two or more separate vertically segregated regions.Typically such regions are of contrasting appearance, such as colour. Ina variation on this filling arrangement, the container may be rotatedabout the fillers during filling, which results in a product having aswirled or marbled appearance.

Another possible arrangement is for two or more particulated gels to befilled consecutively into the centre of a container. This produces afinal product having concentric annularly segregated regions ofdifferent appearance.

Other possible filling schemes will be apparent to those skilled in theart.

In another form of the edible composition of the first embodiment, twoor more parts of the edible composition each include two differentgelling agents, one gelling agent of each two being capable of forming aparticulated gel. In this form of the invention, the particulated gel isformed in each of the two parts under conditions in which the othergelling agent does not gel, resulting in a particulated gel suspended ina solution of the second gelling component, and two or more suchsuspensions are filled into the same container under conditions whereinthere is substantially no mixing of the two suspensions so as to form atwo part edible composition of the present invention. In this way, it ispossible for gelled food products having attractive and novelappearances to be obtained.

In all cases, where a second gelling component is present in one or moreof the parts of the edible composition, it may be caused to gel, if sodesired, by lowering the temperature of the mixture and/or by release ofsuitable cations, after each of the particulated gels has been chargedinto the container.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is an illustration of an edible composition of the inventionconsisting of two substantially unmixed parts, in which the parts aresegregated vertically in the edible composition.

FIG. 2 is an illustration of an edible composition of the inventionconsisting of two substantially unmixed parts, in which the parts aresegregated annularly in the edible composition.

FIG. 3 is an illustration of an edible composition of the inventionconsisting of two substantially unmixed parts, in which the parts form amarbled appearance in the edible composition.

BEST METHOD AND OTHER METHODS FOR CARRYING OUT THE INVENTION

One typical edible composition of the present invention, formulated as awater ice, has the following composition “X”:

Ingredient % by weight Gellan Gum 0.05-0.30 Locust Bean Gum 0.05-0.20Sodium Citrate 0.05-0.30 Calcium Lactate 0.01-0.10 Citric Acid   0-0.3Caster sugar 15-30 Maltodextrin  0-10 Flavour As desired Colour Asdesired Water To 100

Another typical edible composition of the present invention, formulatedas an ice confection, has the following composition “Y”:

Ingredient % by weight Gellan Gum 0.05-0.25 Carrageenan 0.05-0.25 LocustBean Gum 0.05-0.20 Sodium Citrate 0.05-0.20 Calcium Chloride 0.005-0.05 Citric Acid To desired pH Sugar  0-35 Flavour As desired Colour Asdesired Water To 100

Another typical edible composition of the present invention, formulatedas a dairy dessert, has the following composition “Z”:

Ingredient % by weight Gellan Gum 0.05-0.3  Gelatine 0.5-3.0 Fresh Cream(35%)  0-20 Skim Milk Powder  0-20 Skim Milk to 100 SodiumHexametaphosphate 0.1-0.3 Calcium Lactate 0.01-0.15  Sugar  0-30 FlavourAs desired Colour As desired

In a typical two-part edible composition in accordance with theinvention, each of the parts is an edible composition “X”, “Y” or “Z” asdescribed above.

Typical processes for preparing an edible composition of the thirdembodiment of the present invention, or one part of an ediblecomposition of the first embodiment, are as follows, in which thegelling component which forms the particulated gel is referred to as“component A” and a second component, which forms a continuous phase ofa hydrocolloid, is referred to “component B”.

An edible composition of the first embodiment may be prepared by fillingtwo or more parts prepared as described in Process 1, 2 or 3 below, intoa suitable container under conditions of low shear prior to freezing thecompositions or prior to causing component B to gel.

Process 1

Component A is dispersed in water and hydrated at a temperature of lessthan 40° C., preferably less than 25° C. An effective cation is thenadded or released by controlled desequestration whilst shear is applied,resulting in the formation of a particulated gel solution. Theparticulated gel solution is then added to a fluid compositioncontaining component B prior to filling the composition into anappropriate package. The edible composition may then be frozen, and/orcomponent B may be caused to gel.

Process 2

Component A is dispersed and hydrated (this may be in the presence of acation if the cation is sequestered) by heating and is then cooled inthe presence of any necessary cations, if required, (either releasedfrom their sequestered state or added to the fluid, containing componentA in its hydrated form, as a solid or a component of a slurry) undershear to form a particulated gel solution. This particulated gelsolution is then added to a fluid composition containing component Bprior to filling the composition into an appropriate package. The ediblecomposition may then be frozen and/or component B may be caused to gel.

In processes 1 and 2, components A and B may be the same or different.

Process 3

Component A is dispersed and hydrated together with component B and thencooling in the presence of an effective cation, if required, andsufficient shear to form a particulated gel solution within a fluidcomposition containing a continuous phase of component B. The mixture isthen cooled and the mixture is filled into a suitable package prior togelling component B by cooling the composition further. In this process,components A and B are different.

EXAMPLE

The following Examples illustrate the invention but are not intended tobe in any way limitative of the invention.

Example 1

Two Part Dairy Dessert

Milk Chocolate Base White Chocolate Base Ingredients (% w/w) (% w/w)Fresh Cream (35%) 4.4 4.4 Skim Milk powder 5.8 5.8 Skim Milk To 100 To100 Sucrose 12 12 Milk Chocolate 6 White Chocolate 8 Chocolate Flavour0.3 Cocoa 1.5 Gellan Gum 0.2 0.2 Modified Starch 1-3.0 1-3.0 CalciumLactate 0.1 0.1 Sodium Hexametaphosphate 0.2 0.2

Process

The dairy dessert is prepared by first separately preparing the milkchocolate base and the white chocolate base. Each base is prepared bypreblending the skim milk powder, sugar, gellan gum, starch and sodiumhexametaphosphate. The preblend is then added to the cream and skim milkin a mix vessel with agitation. Any colouring and flavouring agents arethen added with further agitation and the mix is heated to 90° C. andheld at this temperature for 10 minutes. The calcium lactate andchocolate are then added with agitation and the mixture is cooled toapproximately 10° C. under shear in preparation to be filled. When bothmixes have been prepared and cooled to 10°, both mixes may be filledinto a suitable container by whichever process is desirable to achieve arequired visual effect.

Example 2

Two Flavour Water Ice

Raspberry Flavour Lime Flavour Ingredients (% w/w) (% w/w) Maltodextrin3 3 Caster Sugar 27 27 Calcium Lactate 0.01 0.01 Citric Acid 0.2 0.2Gellan Gum 0.2 0.2 Locust Bean Gum 0.1 0.1 Sodium Citrate 0.1 0.1Raspberry Colour and Flavour As desired Lime Colour and Flavour Asdesired Water To 100 To 100

Process

Both the Raspberry and Lime bases are prepared separately by thefollowing process. The Gellan gum, locust bean gum, sodium citrate,sugar, maltodextrin, colour and flavour are preblended and added to thewater with agitation. The mixture is heated to 90° C. and held at thattemperature for 10 mins, then cooled under high shear while citric acidand calcium lactate are added. Shear is applied until the mix reaches<4° C., being below the gel point of the gellan gum, therefore forming aparticulated gel in the food composition. Once both mixes have beenprepared and cooled to <4° C., the two fluid mixes containing theparticulated gel may be filled into ice block moulds simultaneouslyunder conditions of low shear in a bottom up fashion, such that twovertically segregated regions are produced.

Example 3

Ice Confection

The following is an example of a formulation for an ice confectionformed from an edible composition of the present invention.

Ingredient Percentage by weight Gellan Gum  0.10 Carrageenan  0.155Locust Bean Gum  0.0845 Sodium citrate  0.10 Calcium chloride  0.01Citric acid To adjust pH to 4.0 Caster sugar 15.53 Flavour As requiredColour As required Water Balance

In this example, the ice confection is formed by the following processsteps:

1. The water is weighed into a mixing vessel.

2. The dry ingredients including Gellan, Carrageenan, Locust Bean Gum,Sodium citrate and Sugar are blended to form a preblend.

3. The preblend is added to the water with agitation.

4. The mix is then heated to 95° C. and held for 5 mins.

5. The mix is then cooled under high shear, the citric acid and calciumchloride being added at this point.

6. Shear is applied until the mix reaches 24° C., being below thegelling temperature of gellan gum, thereby forming a particulated gel ofgellan.

7. The fluid composition containing the particulated gel is then filledinto moulds. Cooling is continued in the moulds to below a temperatureat which the carrageenan and locust bean gum set.

8. A stick is inserted into the gelled composition if desired and themoulds are frozen. Alternatively, the gelled composition may be returnedto ambient temperatures after gelling and provided to consumers atambient temperature.

Example 4

Dairy Dessert

The following is an example of a formulation for a dairy dessert formedfrom an edible composition of the present invention.

Ingredient % by weight Gellan Gum 0.2 Gelatine 1.05 Fresh Cream (35%)4.4 Skim Milk Powder 5.8 Skim Milk to 100 Sodium Hexametaphosphate 0.2Calcium Lactate 0.1 Sugar 12.0 Flavour As desired Colour As desired

The dairy dessert is prepared by preblending the Skim Milk Powder,sugar, Gellan, Gelatine and Sodium hexametaphosphate and adding thepreblend to the cream and skim milk in a mixing vessel with agitation.Any desired colouring and flavouring are then added with furtheragitation and the mix is heated to 90° C. and held at that temperaturefor 10 minutes. The calcium lactate is added with agitation, and themixture is cooled to 30°C. under high shear. When the mixture has cooledto 30° C. it is filled into suitable containers and cooled to 4° C. Thecontainers are stored under refrigeration.

Example 5

Ice Confection

Ingredient % by weight Maltodextrin 3.00 Caster Sugar 27.00 CalciumLactate 0.01 Citric acid 0.20 Gellan gum 0.10 Pectin 0.05 Sodium Citrate0.10 Raspberry Colour and Flavour As desired Water Balance

The Gellan, pectin, sodium citrate, sugar, maltodextrin, colour andflavour are preblended and added to the water with agitation. Themixture is heated to 90° and held at that temperature for 10 mins, andthen cooled under high shear while the citric acid and calcium lactateare added. Shear is applied until the mix reaches 2° C., being below thegelling temperature of the Gellan gum, therefore forming a particulatedgel of Gellan gum. The fluid composition containing the particulated gelis then filled into moulds or appropriate packages. The product is thenfrozen. If required, a stick may be inserted at an appropriate timewhile the product is being frozen.

Example 6

Two-part Dairy Dessert

Milk Chocolate Base White Chocolate Base Ingredient (% w/w) (% w/w)Fresh Cream (35% Fat) 4.40 4.40 Skim Milk Powder 5.80 5.80 Skim Milk68.75 68.25 Sucrose 12.00 12.00 Milk Chocolate 6.00 White Chocolate 8.00Chocolate Flavour 0.30 Cocoa 1.50 Gellan Gum 0.20 0.20 Gelatine 1.051.05 Calcium Lactate 0.10 0.10 Sodium Hexametaphosphate 0.20 0.20

Process

The dairy dessert is prepared by first separately preparing the milkchocolate base and the white chocolate base. Each base is prepared bypreblending the skim milk powder, sugar, Gellan gum, gelatine, andsodium hexametaphosphate. The preblend is then added to the cream andskim milk in a mix vessel with agitation. Any desired colouring andflavouring agents are then added with further agitation and the mix isheated to 90° C. and held at this temperature for 10 minutes. Thecalcium lactate and chocolate are then added with agitation and themixture is cooled to 30° C. under high shear. At this point one base isstored under agitation at 30° C. whilst the other is prepared. When bothmixes have been prepared and brought to 30° C., both mixes may be filledinto suitable containers by whichever process is desired to achieve thevisual effects described above. For example, the mixes may be filledinto a container through two separate low shear filling nozzlessimultaneously, while the container is rotated, producing a product ofmarbled appearance, as illustrated in FIG. 3. After filling intosuitable containers the products are cooled to 4° C. The containers arethen stored at refrigerated temperatures.

Example 7

Fruit Juice Jelly

This product is a fruit jelly containing fruit juice. The product hasunique rheological properties through the hydrocolloid blend andprocessing, that enable a two part vertically segregated water basedjuice jelly to be produced. Both parts can be flavoured and coloureddifferently.

Formulation Orange Juice Base Passionfruit Base Ingredients (% w/w) (%w/w) Gellan Gum 0.1-0.2 0.1-0.2 Sodium Citrate 0.1-0.3 0.1-0.3 Gelatine1.5-2.5 1.5-2.5 Caster Sugar 10-20 10-20 Maltodextrin  0-20  0-20 OrangeJuice Concentrate 20 Passionfruit Concentrate 20 Calcium Chloride0.1-0.3 0.1-0.3 Water To 100 To 100

Procedure

The product is prepared in two steps, through the formation of an OrangeJuice Base and a Passionfruit Base. Other flavour combinations may beused. Both Bases are produced by the following method and held at 45° C.with agitation until filling. Due to the rheology at filling the basescan be filled in different ways to form novel desserts. An example ofthis is filling the Orange and Passionfruit base simultaneously via alow shear bottom-up dual head filler whereby the bases are filled toproduce a two-part vertically segregated dessert, as illustrated in FIG.1.

Base Mix Preparation (For both Orange and Passionfruit Bases)

A preblend of the Gellan gum, sodium citrate, gelatine, sucrose andmaltodextrin is prepared and mixed with the water with agitation. Themixture is heated to 90° C. and held for 10 minutes. The calciumchloride and juice concentrate are then added with agitation. Themixture is next cooled through the Gellan gum setting temperature to 45°C. under high shear. The first base preparation is maintained at 45° C.with constant agitation until the second base has been prepared. Then,the bases at 45° C. containing the particulated gel can be filled asdesired into containers, which are stored under refrigeration.

Example 8

Ice Confections

The following products are a vegetable fat ice confection, and afat-free ice confection. Although a formulation containing 6% by weightof vegetable fat is described, the amount of vegetable fat included maybe varied from 0% to 6% by weight.

Formulation 6% Veg Fat Mix, 0% Veg Fat Mix, Ingredients % w/w % w/wVegetable Fat 6 — Skim Milk Solids   8.2   8.2 Whey Solids   1.5   1.5Sucrose Solids 12  12  Glucose Syrup Solids 4 4 Gellan Gum 0.1-0.20.1-0.2 Gelatine 0.2-0.8 0.2-0.8 Sodium Hexametaphosphate 0.1-0.30.1-0.3 Calcium Lactate 0.05-0.2  0.05-0.2  Flavour/Colour As Desired AsDesired Water To 100 To 100 Emulsifier - GMP 0.05-0.3  0.05-0.3 

Processing

A preblend of the Gellan gum, skim milk solids, whey solids, sucrose andglucose syrup solids, gelatine and sodium hexametaphosphate is preparedand added to the water with agitation. The mixture is heated to 70° C.and the vegetable fat is added, if used, with agitation. The mix ishomogenised either through a Standard Homogeniser or through applicationof high shear. The mix is then heated to 90° C. and held for 10 minutes.Then the calcium lactate is added to the mix with agitation and it iscooled under high shear through the Gellan gum setting temperature to30° C. The fluid composition containing the particulated gel is thenfilled at 30° C. into moulds. Cooling is continued in the moulds tobelow the setting temperature of the gelatine. Upon setting of thegelatine, a stick may be inserted if desired and the moulds frozen.

Example 7

Freeze/Thaw Stable Mousse

This formulation is for a freeze/thaw stable aerated mousse product. Theformulation can be produced through a standard ice cream freezer anddrawn at extrusion temperatures above or below 0° C. The formulation,when processed through an ice cream freezer, can achieve up to 100%overrun.

Formulation Ingredients % by weight Fresh Cream (35% Fat) 4.40 Skim MilkPowder 5.80 Skim Milk To 100 Milk Chocolate 6.00 Sugar Caster 12.00 Gellan Gum 0.1-0.2 Gelatine 0.5-1.5 Sodium Hexametaphosphate 0.1-0.3Cocoa 1.5  Calcium Lactate 0.05-0.2

Procedure

A preblend of the skim milk powder, cocoa, caster sugar, Gellan gum,gelatine and sodium hexametaphosphate is prepared. The cream and skimmilk are put into a mixing vessel and the preblend is added withagitation. The mixture is then heated to 90° C. and held for 10 minutes.The milk chocolate and calcium lactate are then added with agitation.The mixture is next cooled under high shear to 15° C., which is belowthe Gellan setting point, to form a fluid composition containing aparticulated gel.

This mix is processed through an ice cream freezer, drawing the productat an extrusion temperature between −6° C. and +4° C. depending on thetexture required. The product can obtain up to 100% overrun. The productis packaged into containers and stored under either refrigerated orfrozen conditions. If frozen, the product is to be thawed and consumedchilled. The product is freeze/thaw stable.

Example 8

Ice Confection

This formulation is for an ice confection using a single hydrocolloidgelling agent.

Formulation Ingredients % by weight Maltodextrin 3 Caster Sugar 27Gellan gum 1 0.2 Gellan gum 2 0.05 Locust bean gum 0.1 Citric acid 0.2Sodium citrate 0.14 Raspberry colour and flavour as desired Raspberrycolour and flavour as desired Calcium lactate 0.01 Water 1 10 Water 2 to100

Procedure

Water component 2 is added to a mixing vessel and the sugar,maltodextrin, gellan gum 1, sodium citrate are added with agitation.Mixing is continued for 15 minutes while a preblend of the remaining dryingredients is mixed with water component 1 to form a slurry. The slurryis added to the mix vessel and the mixture is mixed under high shear, toproduce a particulated gel. After 5 minutes mixing, the mixture isheated to 95° C. and held at that temperature for 5 minutes to hydrategellan gum component 2. After this time, the mixture is cooled to 60° C.and is poured into moulds. Cooling is then continued to a temperaturebelow the gel set point of the hydrocolloid (gellan). A stick may beinserted if desired and optionally the moulds may be frozen.Alternatively the moulds may be returned to ambient temperature aftergelling and provided to consumers at or near ambient temperature.

What is claimed is:
 1. An edible composition having a first partincluding a first particulated gel of a first gelling component and atleast one other part including a second particulated gel of a secondgelling component, said first part being substantially unmixed with saidother part or parts, wherein said first and second particulated gels areobtained by causing said first and second gelling components to gelunder the application of shear.
 2. An edible composition, including aparticulate gel formed by causing a gelling component to gel underapplication of shear, said particulated gel suspended in a continuousphase of a hydrocolloid gel formed substantially in the absence ofshear.
 3. An edible composition according to claim 1 or claim 2 whereineach particulated gel is selected from the group consisting of nativegellan, de-acylated gellan, agar, alginate, modified alginates, pectin,iota-carrageenan, kappa-carrageenan, furcelleran and mixtures thereof.4. An edible composition according to claim 3, wherein each particulatedgel is selected from the group consisting of native gellan andde-acylated gellan.
 5. An edible composition according to claim 1,wherein at least one of said parts further includes at least onehydrocolloid.
 6. An edible composition according to claim 2 or claim 5,wherein said hydrocolloid is selected from the group consisting ofnative gellan, deacylated gellan, gelatin, alginate, propylene glycolalginate, pectin, carrageenan, furcelleran, agar, locust bean gum, guargum, cassia gum, tara gum, gum tragacanth, microcrystalline cellulose,processed eucheuma seaweed, sodium carboxymethylcellulose,methylcellulose and other modified cellulose derivatives, xanthan,native starch, modified starch, whey proteins, caseinates, and mixturesthereof.
 7. An edible composition according to claim 6 wherein saidparticulated gel and said hydrocolloid are the same.
 8. A process forpreparing an edible composition, including (i) causing a first gellingcomponent to form a first particulated gel under the application ofshear; (ii) causing a second gelling component to form a secondparticulated gel under the application of shear; (iii) providing a firstpart including said first particulated gel; (iv) providing at least oneother part including said second particulated gel; (v) filling saidfirst part into a container; (vi) filling said other part or parts intosaid container substantially without mixing said first part with saidother part or parts.
 9. A process for preparing an edible compositionincluding a particulated gel suspended in a continuous phase of ahydrocolloid gel, the process including providing a solution including afirst gelling component and a hydrocolloid component, causing said firstgelling component to gel under the application of shear, thereby forminga particulated gel, and thereafter causing said hydrocolloid componentto gel.
 10. A process according to claim 8 or claim 9 wherein saidparticulated gel is selected from the group consisting of native gellan,de-acylated gellan, agar, alginate, modified alginates, pectin,iota-carrageenan, kappa-carrageenan, furcelleran and mixtures thereof.11. A process according to claim 10, wherein said particulated gel isselected from the group consisting of native gellan and de-acylatedgellan.
 12. A process according to claim 8, wherein at least one of saidparts further includes at least one hydrocolloid.
 13. A processaccording to claim 9 or claim 12, wherein said hydrocolloid is selectedfrom the group consisting of native gellan, deacylated gellan, gelatin,alginate, propylene glycol alginate, pectin, carrageenan, furcelleran,agar, locust bean gum, guar gum, cassia gum, tara gum, gum tragacanth,,microcrystalline cellulose, processed eucheuma seaweed, sodiumcarboxymethylcellulose, methylcellulose and other modified cellulosederivatives, xanthan, native starch, modified starch, whey proteins,caseinates and mixtures thereof.
 14. A process according to claim 13wherein said particulated gel and said hydrocolloid are the same.
 15. Aprocess according to claim 8 wherein filling steps (v) and (vi) areperformed substantially simultaneously.